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Foraging with Alexis Nikole Nelson.
This simple stir-together relish gets umami from soy sauce, brightness from lemon juice and fragrance from fennel and cumin seeds. To crush the seeds, use a mortar and pestle or the bottom of a heavy skillet; alternatively, pulse them a few times in a spice grinder. Whatever your method, leave them with some texture—don’t pulverize them to a powder. If using flank or skirt steak, cut the meat into two or three pieces that fit comfortably in the skillet.
bunch scallions, thinly sliced
tablespoons soy sauce
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